Sweet Potato Pie

If your family has pumpkin pie every Thanksgiving, surprise them with
this tasty alternative. After all, sweet potatoes are sweet enough for dessert.

Makes 12 servings

Ingredients

Crust
3/4 cup all-purpose flour
1/4 cup + 1 tablespoon whole-wheat flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup vegetable oil
3 tablespoons ice water
Filling
27 ounces cooked sweet potatoes, peeled and mashed
1 1/2 cups low-fat (2%) milk
1/2 cup fat-free egg substitute
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon brandy
1/2 teaspoon cinnamon
1/8 teaspoon ground mace

To prepare crust, in small bowl, whisk together all-purpose and whole-wheat
flours, sugar, salt and cinnamon. Add oil; work in with fingers, until mixture
resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until
mixture forms soft dough. Gather dough into a ball; wrap in plastic wrap.
Refrigerate 1 hour, until chilled. Preheat oven to 400o F. Roll dough between
2 sheets of wax paper into a 9" circle. Fit dough into an 8" deep-dish pie
plate, pressing to form a stand-up rim. Refrigerate while making filling. To
prepare filling, in large bowl, combine sweet potatoes, milk, egg substitute,
sugar, vanilla, brandy, cinnamon and mace. Spoon filling into crust; bake 10
minutes. Reduce heat to 325o F.; bake until filling is firm, 80-90 minutes.
Cool completely on wire rack 1 hour before cutting into 12 wedges.

SERVING SIZE:  1/12 of pie

POINTS:  4

SELECTIONS:  1 Fat, 1 1/4 Breads, 35 Optional Calories;
5 grams Fat, 3 grams Fiber

PER SERVING:  190 Calories, 5 g Total Fat, 1 g Saturated Fat,
1 mg Cholesterol, 132 mg Sodium, 32 g Total Carbohydrate,
3 g Dietary Fiber, 4 g Protein, 59 mg Calcium